{"id":126603,"date":"2016-07-05T09:03:36","date_gmt":"2016-07-05T07:03:36","guid":{"rendered":"http:\/\/germistoncitynews.co.za\/126603\/cuts-of-beef-and-how-to-cook-them\/"},"modified":"2016-07-05T09:03:36","modified_gmt":"2016-07-05T07:03:36","slug":"cuts-of-beef-and-how-to-cook-them","status":"publish","type":"post","link":"https:\/\/develop.citizen.co.za\/germiston-city-news\/lifestyle-news\/entertainment-news\/2016\/07\/05\/cuts-of-beef-and-how-to-cook-them\/","title":{"rendered":"Cuts of beef and how to cook them"},"content":{"rendered":"

The quality of beef is dependent on all sorts of factors, such as the age,\u00a0breed and sex of the animal and the hanging, storing and cutting up of the\u00a0<\/span>joints. It is worth seeking out a butcher who supplies the sort of beef you like.\u00a0<\/span><\/p>\n

Shin<\/h3>\n

\"Beef-Shin-Ragu-Kitchen-Daddy-Season-Beef-1-900x506\"<\/a><\/p>

<\/div>\n

Shin or shank (foreleg) and leg (hindleg) are lean meat cuts with a high proportion of\u00a0connective tissue. Sliced it is suitable for stews, casseroles, stock, soup and brawn.<\/p>\n

Neck and clod<\/h3>\n

\"gebruik<\/a><\/p>

<\/div>\n

Neck and clod\u00a0are usually cut into pieces and sold as stewing \u201csteak\u201d or as mince.\u00a0Silverside is traditionally salted and boiled in stock. Today it is more often cooked as a\u00a0<\/span>roast, but because it is lean, it needs constant basting. Uncooked salted\u00a0<\/span>beef is grey, but turns pink during cooking.<\/span><\/p>\n

Fore rib<\/h3>\n

\"fore<\/a><\/p>\n

Fore rib\u00a0is a traditional cut of roast beef. It can be bought on the bone or deboned\u00a0and rolled.<\/p>\n

Wing rib<\/h3>\n

\"wing<\/a><\/p>\n

Wing rib\u00a0is a popular roasting joint that can be roasted on the bone or deboned. It can also be sliced and grilled or fried.<\/p>\n

Sirloin<\/h3>\n

\"sirloin\"<\/a><\/p>\n

Sirloin\u00a0is a tender and delicious cut of beef. It is sold on the bone or deboned and\u00a0rolled with or without the fillet, for roasting. The fillet is the smaller \u201ceye\u201d on the\u00a0inside of the rib bone, which is usually removed. It is sold in slices as fillet\u00a0steak or whole.<\/p>\n

Chuck and blade steak<\/h3>\n

\"Chuck_7-bone_Pot-Roast\"<\/a><\/p>\n

Chuck and blade steak\u00a0is a large, fairly lean cut of high-quality meat, that can be removed\u00a0from the bone and sold as \u201cchuck-steak\u201d. It is suitable for braising (fry to seal in juices and then stew slowly covered), stewing and pie\u00a0fillings.<\/p>\n

Thick flank (top rump)<\/h3>\n

\"minute<\/a><\/p>\n

Thick flank\u00a0(top rump) is a lean cut suitable for roasting, pot roasting and\u00a0braising or, when sliced, for braising and frying.\u00a0Minute steaks can be cut from a variety of muscles, usually the thick flank, but these are taken from the top rump.<\/p>\n

Thin flank<\/h3>\n

\"mongolian-beef-kikkoman-flank\"<\/a><\/p>\n

Thin flank\u00a0is ideal for braising and stewing. It is often salted or pickled and frequently sold as minced meat.<\/p>\n

Brisket<\/h3>\n

\"Beef_Brisket\"<\/a><\/p>\n

Brisket,\u00a0sold either on the bone or deboned and rolled, is suitable for braising\u00a0or boiling, and is often sold salted. It is often served cold.<\/p>\n

Short ribs<\/h3>\n

\"flanken_shortribs\"<\/a><\/p>\n

Short ribs are ideal in stews. Thin and thick ribs, usually sold deboned and rolled, are ideal for braising and\u00a0pot roasting.<\/p>\n

Rump<\/h3>\n

\"rump\"<\/a><\/p>\n

Rump\u00a0is an excellent large lean and tender cut, sold in slices for grilling, frying\u00a0and braaiing. It can also be cooked whole as a roast or cut into cubes and skewered as in the case of Portuguese Espetada.<\/p>\n

Topside<\/h3>\n

\"quality-british-meat-beef-topside-2-710x0\"<\/a><\/p>\n

Topside, a lean cut of beef, with little or no fat, is often sold with a layer of fat tied around it. It can be roasted or pot roasted.<\/p>\n

Steak<\/h3>\n

\"full-fillet-steak\"<\/a><\/p>\n

Steaks\u00a0are slices of the most tender cuts of meat, such as fillet (pictured), sirloin, rump, T-bone and porterhouse.<\/p>\n

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